This is a great recipe for leftovers from Thanksgiving. It is an enjoyable way to use up your Thanksgiving turkey when people are tired of leftover sandwiches.

INGREDIENTS | YIELDS 12 muffins

• 3 cups cooked brown rice
• 3 tablespoons wheat germ
• 2½ cups cooked turkey, shredded
• ¼ cup water chestnuts, diced
• ¼ cup white corn
• 2½ cups frozen broccoli
• 10 ounces cream of chicken soup
• 1¼ cup water
• ¼ teaspoon dry mustard
• ¾ cup shredded Cheddar cheese

1. Preheat oven to 400°F. Lightly oil muffin tin pan.

2. Put ¼ cup cooked brown rice in the bottom of each muffin tin. Add ¼ teaspoon wheat germ to each muffin, on top of rice. Then add small amounts of turkey, water chestnuts, white corn, and frozen broccoli to each muffin.

3. Combine soup, water, and dry mustard with a whisk. Pour into each muffin. Top each muffin with 1 tablespoon Cheddar cheese and bake for 15–20 minutes.